BANANA

Banana- the ripe fruit is a rich source of carbohydrates and a fair source of minerals and vitamins, particularly B-complex. The main principal sugars present in ripe fruit are sucrose, glucose, fructose and maltose. Analysis of this fruit shows the
nutritional value
in detail.

Botanical Name: Musa paradisiacal, Linn

Family Name: Musaceaey

Description:

Musa, the biggest and geographically the most widespread, includes the majority of edible fruits, mostly of hybrid origin. Edible fruits of hybrid origin valued for their seedless fruits are included under this specific name. They comprise all the diploid, triploid or tetraploid clones, mainly hybrids of M.acuminata and M. balbisiana.

Distribution:

A genus of perennial tree-like herbs, Musa is widely distributed in most tropics, from Africa in the west to the Polynesian Island in the east.

Products- Preservation:

A. Chips:

Fully mature but unripe fruit is cut into chips like potato and consumed after frying in oil.

B. Flour and Powder:

Flour is prepared from unripe fruits, and powder is prepared from the ripe fruits. The flour is essentially starchy, while the powder is rich in sugars. For the preparation of flour, dried chips are powdered in a mill and sifted through sieves.

Analysis of flour shows the following nutrient composition:

moisture: 10.2- 10.9

carbohydrate: 79.6- 83.3

protein: 2.8- 4.9

fiber: 0.7- 1.4

ash: 2.0- 3.0%.

It is used to prepare infant food.

Powder is prepared from the pulp of ripe fruits which is which is mashed and dried in drum or spray driers. The dried product is pulverized and passed through a 20 mesh sieve.

Analysis of powder shows the following nutrient composition:

total sugar: 68.8%

starch: 7.2%

protein: 5.0%

fiber: 1.5%

pectin: 2.5%

citric acid: 2.2%

ash: 3.17%.

This powder is used in preparation of various food items.

C. Fruit Fig:

It is the popular name for dried ripe fruits. For making figs, peeled fruits are split longitudinally, each half cut into pieces about one inch in length and dried in the sun till pliable and soft. Figs remain good for 3- 4 months. A product with attractive appearance and good keeping quality is obtained by dipping banana pieces for 15 minutes in sodium carbonate solution (1%) followed by washing in water, exposure to sulfur dioxide fumes for an hour and drying in oven at 55- 60 degree Celsius. It is used for making puddings.